For me, November truly means fall. The weather is no longer warm. The leaves are really falling off of the trees and I start to think of all things turkey. November is also my mother’s birthday month, so I relish my Thanksgiving memories with her. But there are all kinds of November Food Holiday Observances to enjoy, many of which also make me think of her. Use this to help you to plan your menu at home, for creative snack ideas in the classroom, or party fun! I’ll keep adding links as I come up with them. Also be sure to check out my Pinterest boards of Recipes to Try and Montessori Food Prep Activities for even more ideas. Which ones are your favorites?
A fresh batch of salsa verde is the perfect accompaniment to all kinds of meals from breakfast to dinner, from eggs to enchiladas or chicken. Stir it into your soup or chili for a flavorful kick or serve it as a dipping sauce with tortilla chips. The possibilities are as limitless as your imagination and this salsa verde recipe is quick and easy to make. It’s done in well under an hour and this batch is enough for about four to six people. Double or triple as needed! You can also put the extra in the freezer for later, but I doubt you’ll have a lot of leftovers.
(I do have a couple of affiliate links in here for products that I think you’ll find useful as you’re preparing your salsa verde. If you make a purchase through one of these links, I may earn a small commission to help me earn a few pennies toward supporting my websites, at no extra cost to you.)
What is salsa verde?
You’re probably most familiar with a more “traditional” salsa, which is usually red in color thanks to its tomato base. It can range in heat from a mild to a spicy flavor. Verde is Spanish for green. As you can see, most of the ingredients in this recipe are also green in color. The base is tomatillos.
Ingredients for salsa verde:
You should be able to easily find all of these ingredients at your local grocery store. When the weather permits, though, I highly recommend checking out your local farmers markets to get the freshest and tastiest ingredients. Or you can even grow them in your own garden! You’ll need the following:
- 1 lb tomatillos
- 2 medium jalapeno peppers
- 3-4 cloves fresh garlic, peeled
- 2 T. extra virgin olive oil
- 4 green onions, chopped
- 1/4 c fresh cilantro leaves (Use less if you have the “soap gene,” of course.)
- 1/4 c fresh lime juice
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 T. honey (optional)
- Sea salt and black pepper, to taste
How to make salsa verde:
- Preheat oven to 400 degrees.
- Line a rimmed baking sheet with parchment paper or a Silpat baking mat.
- Husk the tomatillos and cut them in half.
- Arrange the halved tomatillos in a single layer on the prepared baking sheet, along with the whole jalapeno peppers and garlic cloves. Drizzle them with olive oil and gently toss to coat.
- Place the baking sheet of vegetables in the preheated oven for about 15-20 minutes, or until they are tender. Remove from the oven and allow them to cool for several minutes.
- Once cooled, cut the jalapenos in half and remove all of the seeds.
- Transfer the roasted vegetables to a blender or food processor.
- Add green onions, cilantro, lime juice, ground cumin, and oregano. Pulse the ingredients until they are combined, but keep the mixture somewhat chunky.
- Add honey for sweetening if needed. Salt and pepper to taste.
- Serve immediately or freeze for later.
Popcorn and movies have gone together since the motion picture was first introduced. Most of us traditionally like to have the buttered variety. Some of us like to hit our sweet side with kettle corn. Why not tempt your savory side this Popcorn Lovers Day with a spicy popcorn recipe or two?
How to Make Popcorn
1.) Pick your favorite microwave popcorn, preferably a plain version. Follow the package instructions, as each variety and brand may vary in length of time and temperature needed to pop. Remember to listen for the pops to slow down to a couple of seconds in between before you take it out.
2.) Break out your favorite air popper for a healthy popcorn snack. (The following are affiliate links for some of my recommended products. I only share those products I think you will like. Should you make a purchase through one of these links, I may earn a small commission to support my websites.)
Using the Hamilton Beach Hot Air Popcorn Popper brings back nostalgic memories of my childhood. Oh, the excitement when Dad brought that out on the weekends!
My friends have one of those West Bend Stir Crazy Poppers. Even the youngest at the age of three is able to help make popcorn in this. They love playing with all kinds of flavor concoctions in it.
3.)My favorite way to make popcorn is on the stove. Use any large heavy saucepan that has a tight-fitting lid. Use just enough oil to coat the bottom of the pan. (A couple of tablespoons is usually plenty, as it spreads while it heats.) Heat the oil over medium-high heat and then add enough popcorn kernels to cover the bottom of the pan in a single layer. Cover with the lid and occasionally shake until the kernels are finished popping.
However you decide to make the popcorn, when it is fully popped, place it in a large serving bowl so that you can mix the flavoring on top.
Spicy Popcorn – Chili Flavored
Set your tastebuds on fire with this spicy chili flavored popcorn.
- 6 tbsp butter
- ½ tsp cayenne pepper
- ½ tsp hot paprika
- 1 tsp salt
How to make the chili flavoring:
- Melt the butter in a small saucepan.
- Stir in cayenne pepper, paprika and salt.
- Pour over the popcorn and mix well.
Spicy Popcorn – The Spicy Italian Version
- 1/8 cup vegetable oil
- 1 tsp onion salt
- 1 tsp dried thyme
- 1/8 cup vegetable oil
- 1 tsp dried oregano
- 2 tsp sweet paprika
How to make the Spicy Italian version:
- In a little bowl, mix paprika, thyme, oregano, onion salt and vegetable oil.
- Pour the spicy mixture over the popcorn and mix well.